Author: admin

• Rebecca Yarros brought readers back into her “Empyrean” universe with “Threshing Day.”
• The collection of stories offers clues about the series’ future, which ended on a cliffhanger.
• The author has also shared hints about how Violet Sorrengail’s story will continue in interviews.

Rebecca Yarros’ next “Fourth Wing” book is out, but it’s not the fourth novel in the “Empyrean” series.

It’s been over a year since Yarros released “Onyx Storm,” which continues the story of Violet Sorrengail’s journey to become a dragon rider and fight forces of dark magic at Basgiath War College after books one and two in the series, “Fourth Wing” and “Iron Flame.” The series is set to comprise five novels, all published by Entangled’s fantasy imprint, Red Tower.

“Onyx Storm” — the fastest-selling adult novel released in 20 years — ended on a cliffhanger, so Yarros’ readers have been clamoring to get their hands on the next romantasy novel in the series since the moment they finished book three.

Yarros has confirmed on Instagram that she is writing book four, but it will still be a while before it’s published. However, on Tuesday, Yarros released a collection of short stories set in the “Empyrean” universe, “Threshing Day,” giving readers a taste of what the future of her series may hold.

Keep reading for a rundown of everything we know about “Empyrean” book four and how “Threshing Day” fits into the series.

Warning: The rest of this article has spoilers for the “Empyrean” series, including “Threshing Day.”

Yarros started writing the fourth ‘Empyrean’ novel in March 2026

Yarros released the first three books in the “Empyrean” series in under two years. “Fourth Wing” came out in April 2023, “Iron Flame” was released in October 2023, and “Onyx Storm” hit shelves in January 2025.

Yarros made clear she wouldn’t be writing book four at the same pace. Speaking at an engagement in Philadelphia on January 25, 2025, Yarros said she wouldn’t commit to a release date, as she was planning to write a contemporary novel first.

Yarros later told Elle that she intended to rest before returning to writing in part because the amount of work she did in recent years wasn’t good for her mentally or physically, as she has chronic medical conditions, including Ehlers-Danlos syndrome, a connective tissue disorder, and POTS, an autonomic nervous system disorder.

She kept her word, keeping largely quiet about book four for the rest of 2025. Then, on February 8, 2026, she shared on Instagram that she had begun plotting, and on March 19, 2026, she posted a Reel announcing she had begun writing the next “Empyrean” novel.

In the Reel, Yarros walks up to a board and writes “#4” at the top.

“And now that my latest contemporary novel is off to my editor, I’m back writing in the Empyrean world for the foreseeable future,” Yarros captioned the post. “Let’s ride.”

The author has posted a few updates about her progress since then, most notably on June 13. She shared a short video clip on Instagram of an ocean view and said in her caption that she would be spending the summer writing at the beach.

“Our home is undergoing distractingly noisy work, which gives us the perfect excuse to pack up our kids and spend the summer on Deverelli time while I’m writing book 4,” she said. Deverelli is an isle that Violet visits in “Onyx Storm,” and it plays a key role in the book’s plot.

It will still be a while before the fourth “Empyrean” book hits bookshelves, but fans can rest assured that Yarros will be focused on the novel in the coming months.

The fourth book will hopefully address unanswered questions from ‘Onyx Storm’

There was no shortage of drama at the end of “Onyx Storm.”

First, Xaden took more power from the earth, speeding up his transition into a dark magic-wielding venin, one of the main antagonists in the series, and sending him down a path toward evil. Another unnamed dragon rider turned venin as well.

One of Violet’s dragons, Andarna, returned to her after her time away with the irid dragons, and Violet woke up with a wedding ring and blessing of her marriage to Xaden from the goddess Dunne, with no memory of the last 12 hours of her life.

In the book’s final line, her fellow rider Imogen Cardulo reveals she used her signet power to wipe Violet’s memory of the night — at her request. Violet’s brother, Brennan, also revealed that six dragon eggs and four riders, including Xaden and his best friend, Garrick Tavis, are missing.

Hopefully, the fourth book in the “Empyrean” series will reveal what happened between Violet and Xaden, where Xaden and the other missing riders are, the location of the missing eggs, what Andarna learned from her time with the irids, and how Xaden’s additional use of his venin powers harmed his soul.

Likewise, Violet will likely still be searching for a cure to save Xaden from being venin, but as his wife, she also becomes the Duchess of Tyrrendor. She will have new power and responsibility in his absence, and readers will have to wait to see how she balances her new role as she develops her signets.

Hints from ‘Threshing Day’

On September 29, 2026, Yarros released a new “Empyrean” collection called “Threshing Day.” It tells the stories of 13 cadets at Basgiath as they bond with their dragons in the high-stakes, often life-threatening experience known as Threshing. Violet made history as the first rider to bond two dragons on her Threshing Day in “Fourth Wing.”

Most of the “Empyrean” series is told from Violet’s point of view, but Yarros said during an appearance on the “Fantasy Fangirls” podcast in October 2025 that she plans for the fourth installment to be told from multiple perspectives, including the character Sloane Mairi specifically. “Threshing Day” offers a bridge to those new perspectives, as all the featured riders are characters who could tell future “Fourth Wing” stories, like Sloane, Xaden, and Imogen.

The collection also addressed a plot device Yarros has used in the novels. After riders bond a dragon, the rider announces the dragon’s name to the Scribes so it can be recorded, rather than the dragons communicating directly with the Scribes. Yarros previously said that creates the possibility that the dragons or riders are lying about their identities.

It is forbidden for riders to bond with their direct ancestors’ dragons, as it allows riders to develop second signets. In the text, it appeared like some dragons wanted to bond with the children or grandchildren of rebels they had worked with in the past, skirting the rules. However, it wasn’t clear how that worked until “Threshing Day.”

In some cases, like that of Imogen’s dragon Glane, the dragon pretends to be someone he or she is not, taking advantage of the fact that it is difficult for humans to tell dragons apart. For others, it is human lies that allow them to break the rules. Xaden’s dragon, Sgaeyl, was able to bond with him because his grandmother lied about who his grandfather was.

Yarros also included scenes showing dragons specifically seeking out the rebel children, confirming that the dragons are invested in the fight against venin as well. Both Sloane and Xaden’s cousin, Bodhi Durran, are told by their older peers during their Threshings that a dragon is looking for them, intending to bond with them in part because of their ties to the rebels.

“Threshing Day” offered further insight into who may have turned venin at the end of “Onyx Storm” as well.

Speaking at an event in Denver on February 2, 2025, Yarros advised readers to “pay attention to who’s missing at the end” and “someone who feels like whatever they have given is not enough, which is always the case when you turn venin.”

Bodhi, Garrick, and Violet’s brother Brennan fit that description at the end of “Onyx Storm,” and all three appear in “Threshing Day.” Yarros seemed to foreshadow that Bodhi or Garrick, in particular, could have turned venin based on their behavior during their Threshings, with Garrick putting others before himself too often and Bodhi feeling like it is his personal responsibility to keep Xaden safe.

You can read more about the most important details in “Threshing Day” here.

Yarros shared some clues for book four while promoting ‘Onyx Storm’

Yarros went on an “Onyx Storm” book tour after the book’s January 2025 release, offering some insight into the series’ future as she connected with fans.

At an event in Los Angeles on January 21, 2025, Yarros said, “Someone you love won’t make it in book four.” That comment isn’t that surprising, as beloved characters have died in each installment of the series. However, Yarros got more specific with her hints as her book tour continued.

At an event in St. Louis on January 31, 2025, Yarros shared that readers have more to discover about the isles Violet explores in “Onyx Storm.” When host Lexi Ryan asked her why there was no map of the isles included in “Onyx Storm,” Yarros said it “was deemed to be too spoilery” by her editorial team, suggesting Violet doesn’t know all she will about the isles by the end of book three.

Speaking more on signet powers in Denver, Yarros said readers had only seen “like 10%” of Violet’s dream-walking abilities, in part because others who developed the power would have been killed, making it difficult for Violet to learn how to use the signet.

“There’s probably one person alive that can train her,” Yarros said, though she gave no information about who that person is.

She also said Xaden’s “inntinnsic” signet has only reached “like 50%” of its potential, so his mind-reading abilities will likely grow in book four.

And Yarros revealed at the Los Angeles Festival of Books in April 2025 that she has a title picked out for the fourth book, though she didn’t say what it was.

Yarros offered more information about the next ‘Empyrean’ novel in late 2025

When Yarros appeared at Romantasy Bookcon in Orlando in October 2025, hosted by Fabled Fantasy Events, she spoke with the hosts of the “Fantasy Fangirls” podcast, Lexi Ayala and Nicole Holleman, about the “Empyrean” series.

First, Yarros discussed how the dramatic ending of “Onyx Storm” will impact the next book, telling Ayala and Holleman that readers will know what happened to Violet during her 12 missing hours by the novel’s end.

Yarros also warned that readers “should really be prepared in book four to see Xaden enter his villain era,” indicating his marriage to Violet won’t stop him from going full venin in the next “Empyrean” novel.

The “Fantasy Fangirls” also asked Yarros if Imogen had been wiping Violet’s memories at other times in the “Empyrean” series, which many readers had been wondering after the ending of “Onyx Storm.” Rather than giving a direct answer, Yarros said, “I think it depends on what you believe of Imogen’s character. What has Imogen shown you of her character? What has she told Violet about her signet?”

In the “Empyrean” series, readers only see Imogen wipe memories when Violet or Xaden specifically ask her to. However, since the series is largely told from Violet’s limited perspective, there may have been occasions when Imogen wiped people’s memories without Violet’s knowledge. The inclusion of multiple POVs in book four could offer new insight.

Likewise, Yarros addressed some of her readers’ concerns surrounding Bodhi, as there is a contingent of “Empyrean” fans who think Xaden’s cousin has feelings for Violet, saying, “Bodhi has a thing for what Xaden has. But he doesn’t want to.”

Her response indicates that Bodhi may be jealous of Xaden rather than in love with Violet. And considering he is one of the potential candidates to have turned venin at the end of “Onyx Storm,” Yarros’ response is particularly eyebrow-raising.

Finally, Yarros told readers to pay attention to the black dragons in the “Empyrean” series, encouraging them to ask themselves why there are so few black dragons in the world, adding that it’s “very relevant” that two new baby black dragons hatched in “Iron Flame.”

Hopefully, Yarros’ clues can tide readers over until book four is published. In the meantime, they can read other romantasy novels to make the wait a bit more bearable.

• Great burger joints can be found in every corner of the country.
• We found the most famous burger restaurants nationwide based on local lore and reviews.
• From nostalgic drive-ins to local institutions, here’s the most iconic burger joint in every state.

Fire up the grill or hit the road — few foods are more quintessentially American than a great burger.

We found the most iconic or best-known burger joints in every state, from nationally known institutions like In-N-Out Burger in California to tiny roadside stands that have become local legends.

Our list includes burger destinations with historical or regional significance and devoted local or national followings. Many have been serving their signature patties for decades, earned major accolades, or been featured on TV — proof that an unforgettable burger can be found in every corner of the country.

Here’s the most iconic burger joint in every state.

ALABAMA: Vicki’s Lunch Van in Montgomery

Vicki’s Lunch Van isn’t much to look at from the outside, but that’s part of the charm of this no-frills Montgomery institution.

Open since 2003, it’s best known for thick, hand-patted burgers that are much bigger than you’d expect from a place called a lunch van, served simply with classic toppings and golden fries.

ALASKA: Arctic Roadrunner in Anchorage

Arctic Roadrunner has been feeding Anchorage since 1964, when Richard Sanchis started selling cheeseburgers from a trailer before opening a permanent restaurant.

Its burgers feature names inspired by the state, such as the Kenai Whopper and Kodiak Islander, while longtime customers can even earn a spot in the restaurant’s photo gallery, which spans over 20 years of visits.

ARIZONA: The Chuckbox in Tempe

The Chuckbox has been grilling burgers in Tempe since 1972, and thankfully, not much has changed. Burgers are still cooked over an open mesquite fire, giving them their signature smoky char, and the restaurant remains cash-only.

Locals recommend the Tijuana Torpedo, topped with jalapeño jack cheese and green chile, for a burger with distinctly Southwestern heat.

ARKANSAS: Hugo’s in Fayetteville

You have to head underground to find one of Arkansas’ most beloved burgers. Located in a basement just off Fayetteville’s historic square since 1977, Hugo’s has become a longtime hangout for generations of University of Arkansas students.

Its burgers, homemade fries, beer-cheese soup, and famously retro atmosphere have helped make the restaurant a Fayetteville institution.

CALIFORNIA: In-N-Out Burger in Baldwin Park

California’s most iconic burger is also one of its most widely available — at least in the state; not so much elsewhere in the country.

Harry and Esther Snyder opened the first location in Baldwin Park in 1948, where the restaurant’s two-way speaker system helped pioneer the drive-thru ordering experience.

More than 75 years later, the tiny menu, Double-Double, Animal Style fries, and red-and-yellow branding are practically synonymous with Southern California.

COLORADO: My Brother’s Bar in Denver

My Brother’s Bar has only had its current name since 1970, but people have been drinking at its Denver address since 1873, making it one of the city’s oldest continuously operating bars.

Today, it’s nearly as famous for burgers like the three-cheese Johnny Burger and buffalo-bison Ralphie burger as it is for its lengthy history.

CONNECTICUT: Louis’ Lunch in New Haven

Louis’ Lunch has one of the strongest claims to inventing the hamburger, so naming it Connecticut’s most iconic burger joint was a no-brainer.

The Lassen family says Louis Lassen first put ground steak between slices of toast for a customer in a rush way back in 1900. The restaurant still cooks its burgers in antique vertical broilers and serves them on toast with only cheese, tomato, or onion available as toppings.

DELAWARE: The Charcoal Pit in Wilmington

The Charcoal Pit looks like the kind of burger joint you’d see in a 1950s movie … except it really has been around since 1956.

Flame-broiled burgers, triple-spun milkshakes, red booths, and a giant neon sign have made the local restaurant a nostalgic favorite for generations of Delaware diners.

The restaurant’s customers over the years have included US presidents, including Barack Obama and Delaware native Joe Biden, who has been going for years.

FLORIDA: El Cap in St. Petersburg

There are plenty of flashy places to grab a burger in Florida, but El Cap has become a St. Petersburg favorite by being pretty much the opposite.

The old-school neighborhood joint keeps its burgers straightforward, serving thin patties with classic toppings like lettuce and tomato alongside pints of ice-cold beer.

GEORGIA: Holeman and Finch in Atlanta

Holeman and Finch turned its burger into an Atlanta legend by making it almost impossible to get at first. After opening in 2008, the restaurant famously served just 24 burgers at 10 p.m. each night, prompting crowds to gather for a chance to try it.

The double cheeseburger became so popular that it eventually made its way onto the regular menu.

HAWAII: Teddy’s Bigger Burgers in Honolulu

Teddy’s Bigger Burgers grew out of backyard cookouts before founders Ted Tsakiris and Rich Stula opened their first restaurant near Diamond Head in 1998.

The homegrown chain became known for big, charbroiled burgers topped with everything from avocado to grilled pineapple. After decades of local “best burger” recognition and expansion beyond Hawaii, Teddy’s remains one of the islands’ biggest burger success stories.

IDAHO: Hudson’s Hamburgers in Coeur d’Alene

Hudson’s Hamburgers has been keeping things simple since Harley Hudson opened his first burger stand in Coeur d’Alene in 1907. The menu has barely changed in more than a century: Burgers come with pickles and onions, and you still won’t find fries or milkshakes.

Five generations of the Hudson family have worked the grill, making this tiny counter spot a piece of Idaho history.

ILLINOIS: Au Cheval in Chicago

Au Cheval has only been around since 2012, but its burger didn’t need long to become a Chicago icon.

Bon Appétit raved about it almost immediately, calling the griddled burger — stacked with American cheese, Dijonnaise, and pickles — potentially its favorite in the country and “just about perfect.” The resulting hype helped turn long waits into part of the Au Cheval experience.

INDIANA: Powers Hamburgers in Fort Wayne

Powers Hamburgers has been slinging tiny sliders in Fort Wayne since 1940, when founder Leo Powers sold them for only a nickel apiece.

The burgers are still made with thin beef patties, cooked with a generous pile of sliced onions, and served on steamed buns. The original 20-seat diner with a wraparound counter is the last surviving location of what was once a larger regional chain.

IOWA: Dixie’s Biergarten in Decorah

Dixie’s Biergarten is a newcomer to Iowa’s burger scene, but it already has a pretty convincing claim to fame: Its smashburger was named Iowa’s Best Burger in 2026 by the Iowa Beef Industry Council.

The winning burger stacks two chuck-and-brisket patties with American cheese, fried onions, pickles, lettuce, tomato, and house smash burger sauce.

KANSAS: The Cozy Inn in Salina

If the smell of onions doesn’t hit you before you enter the Cozy Inn, it certainly will once you’re inside.

The six-seat Salina institution has been making tiny, onion-laden sliders since 1922, when they sold for just 5 cents each. More than a century later, the menu is still remarkably simple, and ordering a sack of sliders remains a Kansas tradition.

KENTUCKY: Laha’s Red Castle in Hodgenville

Opened in 1934, Laha’s Red Castle is the kind of old-school burger joint where watching your lunch hit the griddle is half the experience.

The tiny Hodgenville diner is known for thin, juicy burgers cooked with onions on a well-seasoned griddle right behind the counter, filling the restaurant with the smell of sizzling beef and caramelized onions.

The patties are small enough that regulars often order them as doubles or triples, stacked on soft buns for a simple, old-school burger that hasn’t needed much updating over the years.

LOUISIANA: Port of Call in New Orleans

Port of Call started as a small neighborhood steakhouse in 1963, but these days, its burgers are just as famous as its steaks.

The French Quarter institution serves massive half-pound burgers alongside loaded baked potatoes and has collected numerous local “best burger” honors over the years.

MAINE: Fat Boy Drive-In in Brunswick

Fat Boy Drive-In has been serving burgers from its retro Brunswick drive-in since 1955.

The restaurant spent more than 50 years under the same family before changing hands in 2020, with its new owner pledging to preserve the nostalgic experience and simple menu of burgers, fries, and homemade-tasting milkshakes.

MARYLAND: Abbey Burger Bistro in Baltimore

You can have it your way at this Baltimore burger bar. Opened in Baltimore’s Federal Hill neighborhood in 2008, Abbey Burger Bistro features a choose-your-own-adventure approach to burgers.

Customers can select everything from classic beef to more unusual proteins and then work through a checklist of buns, cheeses, sauces, and toppings to create their ideal burger.

MASSACHUSETTS: White Hut in West Springfield

White Hut is a Western Massachusetts institution built around one gloriously simple formula: thin burgers, griddled onions, and soft buns.

Since it opened in 1939, generations of locals have crowded around the counter for its inexpensive burgers, often topped with the restaurant’s signature fried onions and melted white American cheese.

MICHIGAN: Motz’s Burgers in Detroit

The name of this iconic burger joint has changed over the decades, but Motz’s says the style of its famous sliders hasn’t. Originally the location of a White Castle, Motz’s traces its history to 1929, when its flagship location opened on Fort Street.

Its little burgers are still made with fresh beef and onions, then paired with crispy shoestring fries, onion rings, and classic milkshakes for an appropriately old-school Detroit meal.

MINNESOTA: Matt’s Bar and Grill in Minneapolis

You can’t talk about Minnesota burgers without talking about the Jucy Lucy, and Matt’s Bar has one of the strongest claims to inventing it.

The restaurant says the cheese-stuffed burger was born shortly after it opened in 1954, when a customer asked for cheese to be sealed between two patties and exclaimed that it was “one juicy Lucy” after taking a bite.

MISSISSIPPI: Stamps Super Burgers in Jackson

Stamps began as a Jackson grocery store purchased by Algernon Stamps Sr. in 1970, before the family eventually shifted its focus from groceries to burgers.

The family has long been known for its thick, generously sized beef patties. Three generations of the family have continued the tradition.

MISSOURI: Town Topic Hamburgers in Kansas City

Town Topic has been serving burgers since 1937, when two former White Castle employees opened the original Kansas City location and sold hamburgers for just 5 cents.

The thin, griddled burgers proved so popular that the business expanded, though today its historic locations retain the feel of old-school lunch or diner counters.

MONTANA: The Burger Dive in Billings

The Burger Dive is famous for its berry-topped burger, invented by owner Brad Halsten, which won the burger category at the 2016 World Food Championships, the Billings Gazette reported.

The “I’m Your Huckleberry” burger combines Angus beef with huckleberry-Hatch chile barbecue sauce, bacon, goat cheese, roasted red pepper mayo, and arugula.

NEBRASKA: Dinker’s in Omaha

Dinker’s started as a South Omaha bar in 1965, when founder Frank “Dinker” Synowiecki added a hot plate to serve hungry factory workers coming off overnight shifts.

Burgers eventually became the bar’s main attraction, with a long list of toppings and combinations turning the neighborhood bar into one of Omaha’s best-known burger destinations.

Decades later, it still feels much more like a neighborhood watering hole than a polished burger restaurant, which is part of the local appeal.

NEVADA: Best Burger in Las Vegas

In a city packed with celebrity-chef restaurants and over-the-top casino dining, Best Burger keeps things refreshingly simple.

The 24-hour Las Vegas spot is known for straightforward cheeseburgers, patty melts, fries, and thick milkshakes, making it as useful for a go-to lunch as it is for a very late-night Vegas meal.

NEW HAMPSHIRE: Papa Joe’s Humble Kitchen in Milford

Chef “Papa Joe,” his wife, son, and daughter opened this burger-focused restaurant turned local institution in 2009 after years in the New Hampshire restaurant business.

Its burgers are made from the family’s signature seasoned, fresh-ground beef, which is then scooped onto the grill and served on toasted buns. Its simplicity has made this tiny burger spot a New Hampshire favorite.

NEW JERSEY: White Manna in Hackensack

Few New Jersey burger joints are as instantly recognizable as White Manna, a tiny white building where customers crowd around the griddle to watch their sliders cook.

The Hackensack institution is famous for little patties cooked under a mountain of onions, topped with cheese, and tucked into soft potato rolls. They’re served on top of a crowded counter, backed by the sizzle of a grill, making the experience distinctly New Jersey.

NEW MEXICO: Buckhorn Tavern in San Antonio

New Mexico takes its green chile cheeseburgers seriously, and the Buckhorn Tavern has one of the state’s most famous versions.

The Buckhorn Burger piles green chile and cheese onto beef with mustard, lettuce, tomato, onion, and pickles, and famously beat Bobby Flay in a Food Network competition back in 2009.

NEW YORK: J.G. Melon in New York City

J.G. Melon has been serving one of New York City’s most famous burgers from its Upper East Side home since 1972.

The cheeseburger keeps things classic with a thick, juicy griddled patty on a toasted bun, best paired with the restaurant’s signature cottage fries and a Bloody Mary.

More than 50 years later, the green-checkered tablecloths, walls adorned with watermelon artwork, and perpetually busy dining room make grabbing a burger here a quintessential New York experience.

NORTH CAROLINA: Melvin’s Hamburgers & Hot Dogs in Elizabethtown

Melvin’s has been an Elizabethtown institution since 1938, when it opened as a pool hall that happened to serve burgers and hot dogs.

It’s now regarded by Southern Living as one of the most beloved burger joints in the South, and the menu is still refreshingly simple.

Order the burger “all the way,” and it comes topped Carolina-style with mustard, chili, onions, and the restaurant’s closely guarded slaw.

NORTH DAKOTA: Sickies Garage Burgers & Brews in Bismarck

Sickies Garage doesn’t exactly believe in keeping the burger menu short, and that’s what’s made it one of the most popular spots in a state known for its meat.

According to its website, the North Dakota-born concept offers roughly 50 different kinds of burgers, ranging from straightforward cheeseburgers to a Glazed Doughnut Burger that uses exactly the kind of bun you’d guess from its name.

OHIO: Swensons Drive-In in Akron

Swensons has been an Ohio tradition since 1934, a year after founder Wesley “Pop” Swenson started selling burgers from his station wagon.

Its signature Galley Boy burger stacks two patties with two secret sauces and tops the bun with a single green olive, while employees still bring orders directly to customers’ cars, car-hop style.

OKLAHOMA: Sid’s Diner in El Reno

Sid’s Diner has famously kept the tradition of the fried onion burger alive with its signature offering, which sees cheap onions pressed into beef to stretch patties further and create what became one of Oklahoma’s defining foods.

Sid’s even helped launch El Reno’s very own annual Burger Day in 1989, a tradition that’s celebrated each year with a gigantic fried onion burger.

OREGON: Five Stars Family Burger in Cornelius

Five Stars Family Burger puts an Oregon-meets-Korea spin on the neighborhood burger joint. The restaurant has earned accolades, including being ranked by Yelp as Oregon’s best burger joint.

Alongside classic cheeseburgers made with local beef and Tillamook cheese, the family-run Cornelius restaurant serves burgers incorporating kimchi and bulgogi, reflecting the Yim family’s Korean roots.

PENNSYLVANIA: Lucky’s Last Chance in Philadelphia

Lucky’s Last Chance isn’t afraid to get weird with a burger, and that’s exactly what made it stand out in a city better known for its melted cheesesteaks.

This iconic burger joint’s PB & Bacon burger tops thick beef patties with peanut butter, American cheese, and bacon, with grape jelly on the side.

The burger is so popular that it has twice won the People’s Choice award at the Philadelphia Burger Brawl.

RHODE ISLAND: Harry’s on the Hill in Providence

Harry’s proves you don’t need a giant patty to make a memorable burger. The Providence spot specializes in freshly ground sliders served two at a time.

Throw in a craft beer or boozy milkshake, and you’ll see why Harry’s has turned the humble slider into one of Rhode Island’s signature burger experiences.

SOUTH CAROLINA: Little Jack’s Tavern in Charleston

Opened in 2016, Little Jack’s Tavern may look more like a classic, old-school neighborhood steakhouse in the historic city of Charleston, but its burger has become the real celebrity.

The Tavern Burger keeps things nice and simple with a thin griddled patty, American cheese, onions, sauce, and a sesame bun.

Bon Appétit helped to put the burger on the national map, telling readers to “ignore the alluring steaks section of the menu in favor of the thin four-ounce patty,” which the magazine said “evokes a drive-thru burger in the best possible way.”

SOUTH DAKOTA: Sugar Shack in Deadwood

The Sugar Shack is the kind of roadside burger spot you’ll always remember fondly from your cross-country road trip.

The tiny, casual restaurant outside Deadwood is known for big, juicy burgers served with little fuss, drawing locals, bikers, and travelers exploring the area and the Black Hills.

TENNESSEE: Dyer’s Burgers in Memphis

Dyer’s Burgers has been a Memphis institution since 1912, and its unusual cooking method is a big reason.

The burgers are deep-fried in cooking grease that the restaurant says has been continuously strained and replenished since founder Elmer “Doc” Dyer made the first batch more than a century ago.

That means the original grease isn’t literally still being used to fry its burgers — fresh grease is added as needed, but still preserving what Dyer’s calls its “century-old flavor.”

TEXAS: Dirty Martin’s Place in Austin

Dirty Martin’s has been feeding Austin since 1926, when John Martin opened what was then called Martin’s Kum Bak Place. It had eight stools and a literal dirt floor, which eventually inspired its name.

Since then, generations of University of Texas students have come for griddled burgers, including the O.T. Special, which the restaurant says was Austin’s first bacon cheeseburger.

UTAH: Lucky 13 in Salt Lake City

Lucky 13 certainly isn’t the only burger restaurant in Salt Lake, but it’s got one of the most creative menus.

From the Nut Butter Burger, topped with peanut butter, bacon, and cheddar, to the habanero-loaded Ring of Fire, the burgers on this menu are anything but simple, earning them a statewide reputation.

VERMONT: Worthy Burger in South Royalton

Worthy Burger has been serving burgers in South Royalton since 2012. The farm-to-table restaurant cooks grass-fed Vermont beef over a hardwood fire for a signature smoky flavor, then tops its Worthy Burger with locally made Plymouth cheddar and house-made special sauce.

Its commitment to local ingredients is just one reason the spot has become a favorite among Vermont burger lovers.

VIRGINIA: Burger Bar in Bristol

Burger Bar has been serving burgers in downtown Bristol since 1942, making it one of the most historic burger restaurants in the state.

The restaurant is also tied to country-music history. Legend has it that Hank Williams ate his final meal there before he died in 1953, though the details of the story have been debated.

Today, the restaurant leans into that connection with burgers named after Williams’ songs while continuing to serve classic burgers, fries, and shakes in a diner-like setting.

WASHINGTON: Frisko Freeze in Tacoma

Frisko Freeze has been serving burgers, fries, and milkshakes from its tiny Tacoma drive-in since 1950.

The building and its distinctive neon sign are so closely tied to the city that Frisko Freeze was even added to the Tacoma Register of Historic Places in 2008, a local news source reported at the time.

More than 75 years after opening, customers still line up for its classic cheeseburgers and old-school drive-in experience.

WEST VIRGINIA: Hillbilly Hot Dogs in Lesage

While you definitely want to also try a signature hot dog at this quirky roadside restaurant, its burgers come with similarly over-the-top toppings.

The restaurant has also become a West Virginia tourist attraction thanks to its collection of old school buses, license plates, signs, and other Appalachian-themed decor, drawing visitors from near and far.

WISCONSIN: Solly’s Grille in Glendale

Solly’s Grille has been serving Wisconsin’s signature butter burgers since 1936. The iconic local burger features fresh sirloin topped with stewed onions and a generous amount of Wisconsin butter that melts across the patty and bun, earning a reputation for its juiciness.

In fact, the burger is so famous that the James Beard Foundation named Solly’s an America’s Classics winner in 2022, recognizing the family-owned diner’s place in Wisconsin food history.

WYOMING: The Bird in Jackson

The Bird opened in Jackson in 2010 and has become a popular local stop for burgers, beer, and views of the surrounding mountains.

Its half-pound burgers are made with freshly ground beef and served on English muffins rather than traditional burger buns.

The restaurant has been awarded gold for Best Burger in Jackson Hole for eight consecutive years.

• Tennis phenom Ben Shelton said his training focuses on exercises for stability and explosive power.
• He said suffering through split squats and Copenhagen planks makes it easy to keep up on the court.
• His supplement stack has some gym bro favorites like creatine.

For nearly four and a half hours, Ben Shelton battled Spain’s Carlos Alcaraz in a quarterfinals marathon.

More than a million viewers tuned in to the late-night match, one of the most-watched at the 2026 US Open. Fans were on the edge of their seats until around 3:30 a.m. on September 9, when the American finally claimed victory. Some joked about calling in sick to work after.

For Shelton, it was “another day at the office.”

“The more you build up your match count, you build up your tolerance to playing that long; it starts to feel normal,” he told Business Insider.

The 23-year-old, coached by his dad, former ATP champ Bryan Shelton, went pro in 2022 and now ranks fourth in the world.

Shelton has no plans to slow down, he said in our interview about his partnership with Thorne supplements. For the rising star, career longevity is as much a priority as winning matches now.

He shared details of his intense training regimen and how every set, rep, and drill is an investment in the long game.

“Many of the decisions that we make are choices not just for today, but for a long-term goal,” Shelton said. “I know I’m not in my prime yet. I know I’m building toward something.”

Exercises for explosive power

For a pro tennis player, Shelton was late to the sport. He grew up trying a little of everything — football, baseball, basketball, and swimming. It turns out to be an advantage, helping him build a versatile skillset before specializing in tennis.

His current training builds on his well-rounded athletic foundation by focusing on specific movement patterns for his tennis game.

That means a lot of single-sided exercises, like Bulgarian split squats, to hone balance and power on one leg at a time, ideal for agility.

“Bulgarians,” as Shelton calls them, are perfect if you like feeling the burn. To do them, elevate one foot behind you onto a bench or box, bend the standing leg to 90 degrees, then straighten it, keeping your torso upright and engaging the glutes and quads. For more of a challenge, hold a weight, such as a dumbbell or kettlebell, in one or both hands.

To cultivate explosive power, Shelton uses plyometric moves like mini-hurdle hops and box jumps. Both types of exercise help ensure he has the engine to power through long, grueling sessions on the court.

He also takes his core training and stability seriously, repping out his “least favorite exercise in the world,” the Copenhagen plank, to work the hip adductors, obliques, and deep abs.

It’s a brutal variation on a side plank that involves balancing your top leg on a bench and lifting your hips to create a straight line from your foot to your shoulder. The bottom leg hovers under the bench — you need to use your inner thigh muscles to keep it off the ground.

“No matter how many times you do them, they still suck,” Shelton said. “If you’re going to be a pro athlete, you’ve got to be used to doing things that you don’t enjoy.”

The isometric hold in the plank — creating muscle tension from a static position — helps to strengthen small stabilizer muscles, joints, and tendons to prevent injury.

“A lot of serious injuries start with small ones or start with a different part of the body that makes you compensate,” Shelton said. “Staying on top of the little things is really important.”

Shelton’s muscle-building supplement stack

Off the court and outside the gym, Shelton said he focuses on the basics like good sleep and good nutrition.

From there, he said, adding supplements gives him an extra edge that adds up to better performance over time.

“When you are consistent and build up over months or years, it really does start making a huge difference,” he said.

Shelton’s supplement stack includes:

• Whey protein: a convenient, easily-digestible strategy to get enough protein for muscle growth and recovery.
• Creatine powder: an affordable, multi-purpose boost to the body’s energy stores to support muscle-building and brain health.
• Magnesium: a mineral that helps regulate the nervous system, supporting healthy sleep.
• Electrolytes: to replenish the nutrients lost through sweating to prevent dehydration and muscle cramps.
• Daily multivitamin: as insurance against nutritional deficiencies and to shore up the immune system.

Down time: watching movies and workout dates

Shelton’s schedule isn’t all business.

In his free time, he indulges in being a bit of a couch potato.

“I’m a homebody,” he said. “I’ve watched more movies this year than probably anybody. I’m a pretty simple person.”

He also unwinds by spending quality time with his girlfriend, Trinity Rodman, of the US Women’s National Team. Tennis and soccer have similar off-seasons, so the pair use that time to work out together, in addition to supporting each other at competitions.

“I’ll come out to her practice and play soccer with her, and she’ll come out to mine and play tennis, and it’s really enjoyable to be able to experience those things together,” Shelton said. “I’ve learned from her how to enjoy myself more and take myself less seriously at times.”

• Two more Good Good leaders have exited as the company works through the aftermath of an ad scandal.
• The YouTube golf collective’s heads of content and events posted that they were out of the org.
• Good Good has said it’s focusing on its loyal fans after losing major partnerships.

Two more leaders have left Good Good as the YouTube golf collective works through the aftermath of an ad scandal that cost it major partnerships.

Logan Spence, the group’s head of content, posted that he was leaving “after an incredible year” at the company. Spence was a high-level producer who worked on an extensive Good Good collab with General Motors, a person familiar with his work said.

Also out is Hung Tran, head of events, who posted earlier in the month that he was part of a set of layoffs. Tran said he ran events and community for the company. Reps for Good Good didn’t comment.

Good Good faced massive blowback over an ad last month meant to promote its new driver with Callaway. The promo showed Good Good cofounder Garrett Clark running toward a female member of the group, Alexis Miestowski, and pushing her to the ground. Standing over her, he said, “Do not touch my new driver,” before picking it up himself and hitting a shot.

The ad was met with swift online backlash, with critics saying it promoted violence against women. Callaway and some retailers cut ties with Good Good. The fallout led to the exits of Good Good’s CEO, president, and top marketer. Good Good took down the ad and apologized. Callaway apologized and said that while the company was not involved in its production, its review process was inadequate. Both said the ad was inconsistent with their values.

The incident was a dramatic turn of events for Good Good, which had been considered one of the biggest successes of the creator economy. Good Good had built a string of retail partnerships around its high-energy golf videos and raised $45 million last year.

Now, Good Good’s stars are looking to shore up support with their loyal fans. They recently took to YouTube to announce a plan to play golf in all 50 states in 50 days, posting daily videos.

“It’s been a crazy last month, but you guys have been doing everything and anything you can, and it does not go unnoticed by us,” one said in the video. “And because of that, we’re giving you literally the greatest content that we’ve been wanting to give you for six and a half years.”

• Amazon’s delivery vehicles are making New York City’s streets more dangerous, new data suggests.
• The report came with the endorsement of city officials leading a crackdown on delivery services.
• Amazon says it provides training and technology to help drivers safely navigate city streets.

Amazon is making New York City traffic more dangerous, according to new data compiled by an advocacy group.

Vehicles that deliver Amazon packages across the city received over 14,000 citations for violations between July 2020 and June 2025, including blocking emergency vehicles, obstructing fire hydrants, and speeding in school zones, said a report from The Alliance for a Greater New York. The report is based on data collected by the city.

The report drew support from one New York City official as the city continues its crackdown on delivery services under Mayor Zohran Mamdani. Most recently, the city inked a $131.5 million settlement with DoorDash last week over the company’s pay practices.

Many of the workers driving the offending vehicles are independent contractors through an Amazon Delivery Service Partner, a third-party separate from the e-commerce giant. The workers often wear Amazon-branded clothes and must pass an Amazon-conducted background check to do the job.

“But when workers complain about dangerous conditions, Amazon points them to their DSP,” the report reads. “And if an Amazon van is responsible for a traffic crash, the victim may sue Amazon for damages, but Amazon could argue that only the DSP is to blame.”

An Amazon spokesperson said that the company works with DSPs “to promote safe delivery practices, from hands-on driver training to in-vehicle safety technology.” The company has trained roughly 110,000 drivers through its Last Mile Training Academy, for instance, where drivers learn to safely operate a delivery vehicle.

DSPs are responsible for making sure that their drivers follow traffic laws — and have to assume the costs when drivers incur violations, the spokesperson said.

Amazon is also investing in alternatives to traditional delivery vehicles, such as cargo ebikes and on-foot delivery, the spokesperson said.

The violations were widespread across the city’s five boroughs, the report said. They also involved 637 vehicle license plates.

Vehicles affiliated with Amazon were also the subject of roughly 13,000 idling incidents over the same five years, the report said. New York City allows residents to report commercial vehicles that idle for too long, and the city evaluates the complaints.

The findings point to a threat that Amazon’s delivery model brings to New York City’s streets, Samuel A.A. Levine, Commissioner of New York City’s Department of Consumer and Worker Protection, said.

“The data is clear: an economy that rewards exploitation and shields powerful corporations from responsibility causes real harm to our communities,” Levine said, in a statement.

Levine urged the passage of the Delivery Protection Act, a proposal before the New York City Council that would require companies like Amazon to directly employ the workers who deliver their packages.

Amazon opposes the measure, according to testimony that the company submitted in April.

Do you have a story idea about Amazon’s delivery operations? Contact this reporter at abitter@businessinsider.com or via encrypted messaging app Signal at 808-854-4501. Use a personal email address, a nonwork WiFi network, and a nonwork device; here’s our guide to sharing information securely.

• I flew on Iraqi Airways, which doesn’t fly to the US and is banned in the EU over safety concerns.
• The airline’s Boeing 787 was practically new, but the seats were dirty and worn.
• I was surprised to receive a hot meal on the short flight, and the staff was friendly.

I’m an American college student with a passion for flying airlines that most people have never heard of. When I found a $123 economy ticket on Iraqi Airways, I booked it without a second thought.

When I started telling people, the reaction was always the same. Nobody I spoke to knew Iraq’s national airline existed, and most questioned if it was safe. Decades of war and sanctions have left the carrier relatively small and made it difficult to acquire new planes and parts.

Few Americans have actually flown it. Iraqi Airways has never operated commercial flights to the US, largely due to limited demand to the Middle East and concerns about Iraq’s aviation safety oversight. The carrier has been banned outright from flying in the EU since 2015 over safety concerns.

The airline still exists, though, and it’s quietly rebuilding. My 2 ½-hour February flight from Baghdad to Dubai was on a new Boeing 787, and I spent the whole day being wrong about what I’d find.

These were the four things that surprised me most.

Iraqi Airways did not respond to a request for comment from Business Insider.

The fleet is newer than I expected

I’ll admit that when booking, I assumed I’d be placed on an old plane pushed way beyond its retirement date. That isn’t what’s sitting on the ramp in Baghdad now.

My aircraft was one of two practically new 787-8s that arrived in 2023, with more expected through 2027.

The airline has spent the last few years replacing a lot of its fleet, which has an average age of about 11 years, in line with major Middle Eastern carriers like Emirates and Qatar Airways. It was among the first airlines in the Middle East to fly the Airbus A220, and next-generation Boeing 737 Max 8s have been arriving since 2023.

While my plane looked impressive from the ramp, the interior confused me. With stained seats, crumbs along the cushions, and a dirty seatback pocket, I was surprised the cabin hadn’t been cared for the way a 2-year-old plane should be.

I was also wary about safety. Iraqi Airways’ only crash was in 1986 during a hijacking, but it remains on the EU’s no-fly list. Regulators identified serious safety deficiencies in its operations and corporate management, and the Iraqi Civil Aviation Authority has failed to meet international aviation oversight standards.

Knowing that the airline you’re about to fly on has a history of safety concerns is not exactly comforting.

Baghdad Airport has a pigeon problem

I flew Turkish Airlines to Baghdad International Airport from Istanbul the morning of my Iraqi Airways flight. I got my visa online through a third party for about $200, but didn’t leave the airport, so I had plenty of time to explore.

What I noticed most in the airport terminal wasn’t the unique architecture or the shops. It was the birds.

Pigeons were everywhere inside the concourse, doing their best airplane impressions. A few had even claimed the tops of the security cameras as their own.

My bird-loving heart enjoyed this for roughly 10 minutes: During boarding, I watched a pigeon poop on a man’s head. He took it far better than I would have.

I got a hot meal on a 2-hour flight

Many US airlines gave up on feeding people years ago. Two hours domestically gets you a drink and a small snack; that’s it for economy.

Iraqi Airways brought out a full warm meal on a flight of the same length. It wasn’t just a sandwich or a snack box, but a hot tray of chicken and rice, served with enough time to eat before the descent started. Everything on the tray was good.

This meal service differs from what you’ll find on many Western airlines, which operate in highly competitive markets where keeping costs down is a major priority.

Many US carriers have decided they don’t need to offer full meal services on short-haul flights to compete. Iraqi Airways, by contrast, is state-owned with government funding and different cost pressures.

I met several interesting people at the airport

Flying is a stressful experience nearly everywhere, and airports can bring out an every-person-for-themselves instinct in most of us: Headphones in, eyes down, get through it. That’s the baseline I’ve come to expect while traveling.

Baghdad Airport surprised me. A man at check-in started talking to me because he wanted to know where I was from. As an American, I wasn’t someone he encountered every day, and before I knew it, we’d spent nearly an hour comparing our families and the customs we’d grown up with.

Later, I was trying to buy a bottle of water at a coffee stand when another traveler stepped in to translate. That turned into a conversation about how he’d learned English at university.

The interactions weren’t what I’d expected from an airport I’d been nervous about navigating, as the US State Department has issued a Level 4 “Do Not Travel” advisory for Iraq. Instead, I got a glimpse of the people behind the place I was visiting.

Overall, it was definitely a whirlwind trip with plenty of surprises.

The plane itself left much to be desired, and Iraq continues to face aviation-safety challenges and significant geopolitical tensions. But flying Iraqi Airways as an American — albeit one who seeks out such unusual travel experiences — was fascinating.

I found a hub airport run by pigeons, a hot meal on a flight that wouldn’t be offered in economy back home, and a fleet quietly being rebuilt, even as the airline continues to face regulatory challenges.